VERIFIED BY Taste of Home Test Kitchen
- 6 cups chopped fresh or frozen rhubarb, thawed
- 6 cups water
- 2 cups sugar
- 1/4 cup cornstarch
- 3 tablespoons cold water
- In a saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until rhubarb is tender. Drain, reserving liquid; discard pulp. Measure 4 cups liquid; return to the pan.
- Add sugar; bring to a boil. Combine cornstarch and cold water until smooth; stir into rhubarb liquid. Cook and stir for 1-2 minutes or until slightly thickened. Pour into individual dishes. Refrigerate for at least 4 hours before serving. Yield: 8 servings.
Originally published as Danish Rhubarb Pudding in Taste of Home April/May 2002, p49
Reviews forDanish Rhubarb Pudding
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Oct. 14, 2009
"This is a great pudding topped with cream."